We are blessed with the perfect climate to grow three varieties of peaches at Quail Hollow Kitchens. This recipe is one I cannot seem to make enough of. My

children will tell you, sourdough bread is complete with this jelly by its side. I am not sure where I first found the original recipe, but you’ll want to add this

sweet spicy treat to your Recipe Box.

Peach Jalapeno Jelly

Make 5 ½ pints

2 pounds peaches

3 to 4 jalapenos

1 cup cider vinegar

5 cups raw sugar

3 oz liquid pectin (you can make your own using apples and lemons or use a foil package)

Peel, pit, and chop the peaches,then add the vinegar and diced and seeded jalapenos. In a stainless-steel pot bring peach mixture to a boil while mashing.

Allow to simmer 20 minutes then strain through a jelly bag or cheesecloth. Measure out 2 cups of the liquid. (I let mine drain overnight in the refrigerator.)

In a stainless-steel pot add sugar to peach/jalapeno liquid and bring to a full boil. Once boil has been established, quickly stir in the pectin and bring back to a

hard boil for 1 minute. Skim off any foam and pack into sterilized half-pint jars, leaving ¼ inch head space. Wipe the rims clean and process in a boiling

water bath for 5 minutes. Let stand without moving for 24 hours, check seals and store.Comments or suggestions are welcomed. Please contact Patricia

Davis at Information@QuailHollowKitchens.com. For more information about Patricia or her cooking classes go to:

www.QuailHollowKitchens.com or follow on social media at www.facebook.com/quailhollowkitchens or www.instagram.com/quail_hollow_kitchens